I’m grabbing a meal at
Sonny’s BBQ. Sonny’s is a chain with
locations across the south. Nothing out west, though, so I miss eating there
now that I live in Los Angeles. Since I’m on a trip back to Kentucky I jumped at the opportunity to drop in and dunk some smoked meat in their sweet,
sweet, Sweet Bar-B-Q Sauce. (Seriously, it’s the best sweet BBQ sauce I’ve
ever eaten. If you reside in the wasteland of No Sonny’s that is the majority of
the country do yourself a favor and
buy some online. It’s the only way L.A. living
is tolerable for me.)
So, anyway, I’m just about to order my food when our
server asks, “Would you like to start with some eggrolls?” What? Since when
does Sonny’s serve egg rolls? “They’re new,” a friend tells me. “And they’re
good. You should try them. They call ‘em ‘Redneck Eggrolls’.” Okay. Why not? I’ll
give them a shot. After all, rednecks are my ancestral people.
It turns out Redneck Egg Rolls are amazing! Slow-smoked pulled pork,
jack cheese & coleslaw, fried up until golden brown and served with smoky ranch
dipping sauce that I could eat by the spoonful.
I’m not surprised Sonny’s improved the egg roll. We
southerners have a way of sticking a couple of things together and making them
better and distinctly our own. We jammed country music and rhythm
& blues together to make rock & roll. We combined cotton and gin to make the
cotton gin. Okay, that last one might not be the best example but I don’t
have time to think up a real one. I’ve got Redneck Eggrolls to eat. Damn,
these things are tasty! If you get the chance, grab 'em and growl, as my people say.
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